CN113424850A - Sugar-free cake containing walnut mushroom extract - Google Patents
Sugar-free cake containing walnut mushroom extract Download PDFInfo
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- CN113424850A CN113424850A CN202110742292.6A CN202110742292A CN113424850A CN 113424850 A CN113424850 A CN 113424850A CN 202110742292 A CN202110742292 A CN 202110742292A CN 113424850 A CN113424850 A CN 113424850A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention relates to a sugar-free cake containing a walnut mushroom extract, which comprises the following raw materials in parts by weight: 20-30 parts of eggs, 3-7 parts of konjac flour, 1-3 parts of vital gluten, 8-12 parts of xylitol, 3-5 parts of milk powder, 1-5 parts of cake oil, 5-8 parts of salad oil, 2-5 parts of walnut mushroom extract, 0.1-0.5 part of sodium dehydroacetate and 0.3-0.8 part of calcium propionate; the sugar-free cake is produced by improving the traditional cake formula, is suitable for obese people and diabetic patients, and can effectively reduce blood sugar after being eaten by the diabetic patients for a long time.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a sugar-free cake containing a walnut mushroom extract.
Background
The cake is a wheaten food cake, which is generally made by an oven, and the traditional cake is made by taking eggs, white sugar and wheat flour as main raw materials and taking milk, fruit juice, milk powder, spice powder, salad oil, water, shortening and baking as auxiliary materials through stirring, blending and baking.
The traditional cake has high content of starch and white granulated sugar, is not suitable for patients with diabetes and obese people, and can accelerate the formation of free radicals in human bodies, accelerate cell aging and improve the risk of diseases by using the cake with high sugar content for a long time.
Therefore, there is a need to provide a new technical solution to overcome the above-mentioned drawbacks.
Disclosure of Invention
The invention aims to provide a sugar-free cake containing the walnut mushroom extract, which can effectively solve the technical problems.
In order to achieve the purpose of the invention, the following technical scheme is adopted:
a sugar-free cake containing a walnut mushroom extract comprises the following raw materials in parts by weight: 20-30 parts of eggs, 3-7 parts of konjac flour, 1-3 parts of vital gluten, 8-12 parts of xylitol, 3-5 parts of milk powder, 1-5 parts of cake oil, 5-8 parts of salad oil, 2-5 parts of walnut mushroom extract, 0.1-0.5 part of sodium dehydroacetate and 0.3-0.8 part of calcium propionate.
Preferably, the raw materials of the sugar-free cake comprise the following components in parts by weight: 25 parts of eggs, 5 parts of konjac flour, 2 parts of vital gluten, 10 parts of xylitol, 4 parts of milk powder, 3 parts of cake oil, 6 parts of salad oil, 3 parts of walnut mushroom extract, 0.3 part of sodium dehydroacetate and 0.5 part of calcium propionate.
Preferably, the walnut mushroom extract is walnut mushroom crude polysaccharide.
Preferably, the extraction method of the crude walnuts mushroom polysaccharide comprises the following steps:
(1) extraction: crushing the walnut mushrooms by using a high-speed crusher, sieving the crushed walnut mushroom powder by using a 80-mesh sieve, and crushing the walnut mushrooms with larger particles; adding 50 times of water into the crushed walnuts, fully and uniformly mixing, and leaching for 40 minutes in a water bath kettle at the temperature of 60 ℃;
(2) centrifuging: taking out the leached solution, centrifuging at 4000r/min for 15min, and taking supernatant;
(3) concentration: pouring the centrifuged supernatant into a vacuum concentrator for vacuum concentration to one fourth of the volume of the original solution;
(4) alcohol precipitation: adding 4 times of ethanol into the concentrated solution, and standing at 0-6 deg.C for 12 hr;
(5) vacuum freeze drying: centrifuging the alcohol precipitated solution at 4000r/min for 15min, taking the centrifuged precipitate, volatilizing ethanol, and freeze-drying in a vacuum freezer to obtain the crude polysaccharide of the walnut mushroom.
Preferably, the temperature for carrying out alcohol precipitation in the alcohol precipitation step is-4 ℃.
Preferably, the preparation method of the sugar-free cake comprises the following steps:
step 1: putting eggs, xylitol, sodium dehydroacetate and calcium propionate into a stirrer at the same time, stirring until the xylitol is completely dissolved, the egg liquid is bright yellow and has no obvious bubbles, then adding cake oil and stirring until the volume of the egg liquid is 2-3 times of the original volume;
step 2: after the egg liquid is beaten, firstly, adding the konjac flour and the vital gluten evenly for three times, stirring evenly, then sequentially adding the milk powder and the walnut mushroom extract, stirring evenly according to one direction, then pouring the salad oil, and continuously stirring for 30-40min to obtain egg paste;
and step 3: brushing a layer of salad oil on the inner side of the mould, pouring the uniformly stirred egg paste into the mould, controlling the speed to keep the egg paste to be water, wherein the volume of the egg paste is about 2/3 of the mould, and after the egg paste is finished, slightly shaking the egg paste to flatten the surface of the cake and reduce bubbles in the egg paste;
and 4, step 4: preheating an oven before filling the mould, heating to 180 ℃ at the upper temperature, heating to 200 ℃ at the lower temperature, placing an ovenware filled with the egg paste in the oven, baking for 10min, changing the inner and outer directions of the ovenware, baking for 10min again, taking out, cooling, demoulding, and cooling the cake to room temperature completely to obtain the finished product.
Compared with the prior art, the invention has the following beneficial effects:
1. the sugar-free cake is produced by improving the traditional cake formula, is suitable for obese people and diabetic patients, and can effectively reduce blood sugar after being eaten by the diabetic patients for a long time.
2. The gluten powder is added, so that the protein content of the cake can be improved, the technical problems of low yield and poor texture of the cake in the absence of flour are effectively solved, and the good texture of the sugar-free cake can be ensured in the shelf life.
3. According to the invention, the walnut mushroom extract is added into the formula, so that on one hand, the walnut mushroom extract has higher nutritional value and antioxidant activity, and can enhance the antioxidant capacity of a human body, reduce the concentration of free radicals in the body, delay cell aging, improve the immunity of the body, promote metabolism, prevent related diseases caused by the free radicals and have higher medical care value after being eaten for a long time; on the other hand, the hypoglycemic effect of the product can be improved.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below.
FIG. 1 is a statistical chart of the detection results of the scavenging effect of vitamin C, crude Juglans regia polysaccharide and refined Juglans regia polysaccharide on ABTS free radicals;
FIG. 2 is a statistical chart of the detection results of the scavenging effect of vitamin C, Pleurotus Juglandis Immaturus crude polysaccharide and Pleurotus Juglandis Immaturus polysaccharide on DPPH free radical;
FIG. 3 is a statistical chart of the detection results of the scavenging effect of vitamin C, the crude Juglans regia polysaccharide and the refined Juglans regia polysaccharide on hydroxyl free radicals.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
The invention provides a sugar-free cake containing a walnut mushroom extract, which comprises the following raw materials in parts by weight: 20-30 parts of eggs, 3-7 parts of konjac flour, 1-3 parts of vital gluten, 8-12 parts of xylitol, 3-5 parts of milk powder, 1-5 parts of cake oil, 5-8 parts of salad oil, 2-5 parts of walnut mushroom extract, 0.1-0.5 part of sodium dehydroacetate and 0.3-0.8 part of calcium propionate.
Wherein the walnut mushroom extract is specifically walnut mushroom crude polysaccharide; the extraction method of the walnut mushroom crude polysaccharide comprises the following steps:
(1) extraction: crushing the walnut mushrooms by using a high-speed crusher, sieving the crushed walnut mushroom powder by using a 80-mesh sieve, and crushing the walnut mushrooms with larger particles; adding 50 times of water into the crushed walnuts, fully and uniformly mixing, and leaching for 40 minutes in a water bath kettle at the temperature of 60 ℃;
(2) centrifuging: taking out the leached solution, centrifuging at 4000r/min for 15min, and taking supernatant;
(3) concentration: pouring the centrifuged supernatant into a vacuum concentrator for vacuum concentration to one fourth of the volume of the original solution;
(4) alcohol precipitation: adding 4 times of ethanol into the concentrated solution, and standing at 2-6 deg.C for 12 hr;
(5) vacuum freeze drying: centrifuging the alcohol precipitated solution at 4000r/min for 15min, taking the centrifuged precipitate, volatilizing ethanol, and freeze-drying in a vacuum freezer to obtain the crude polysaccharide of the walnut mushroom.
Meanwhile, the preparation method of the sugar-free cake comprises the following steps:
step 1: putting eggs, xylitol, sodium dehydroacetate and calcium propionate into a stirrer at the same time, stirring until the xylitol is completely dissolved, the egg liquid is bright yellow and has no obvious bubbles, then adding cake oil and stirring until the volume of the egg liquid is 2-3 times of the original volume;
step 2: after the egg liquid is beaten, firstly, adding the konjac flour and the vital gluten evenly for three times, stirring evenly, then sequentially adding the milk powder and the walnut mushroom extract, stirring evenly according to one direction, then pouring the salad oil, and continuously stirring for 30-40min to obtain egg paste;
and step 3: brushing a layer of salad oil on the inner side of the mould, pouring the uniformly stirred egg paste into the mould, controlling the speed to keep the egg paste to be water, wherein the volume of the egg paste is about 2/3 of the mould, and after the egg paste is finished, slightly shaking the egg paste to flatten the surface of the cake and reduce bubbles in the egg paste;
and 4, step 4: preheating an oven before filling the mould, heating to 180 ℃ at the upper temperature, heating to 200 ℃ at the lower temperature, placing an ovenware filled with the egg paste in the oven, baking for 10min, changing the inner and outer directions of the ovenware, baking for 10min again, taking out, cooling, demoulding, and cooling the cake to room temperature completely to obtain the finished product.
Example 1
The invention provides a sugar-free cake containing a walnut mushroom extract, which comprises the following raw materials in parts by weight: 20 parts of eggs, 3 parts of konjac flour, 1 part of vital gluten, 8 parts of xylitol, 3 parts of milk powder, 1 part of cake oil, 5 parts of salad oil, 2 parts of walnut mushroom crude polysaccharide, 0.1 part of sodium dehydroacetate and 0.3 part of calcium propionate.
The extraction steps of the crude polysaccharide of the walnut mushroom are the same as the above, wherein the temperature of alcohol precipitation in the alcohol precipitation step is 2 ℃.
The preparation method of the sugar-free cake is the same as above.
Example 2
The invention provides a sugar-free cake containing a walnut mushroom extract, which comprises the following raw materials in parts by weight: 25 parts of eggs, 5 parts of konjac flour, 2 parts of vital gluten, 10 parts of xylitol, 4 parts of milk powder, 3 parts of cake oil, 6 parts of salad oil, 3 parts of walnut mushroom crude polysaccharide, 0.3 part of sodium dehydroacetate and 0.5 part of calcium propionate.
The extraction steps of the crude polysaccharide of the walnut mushroom are the same as the above, wherein the temperature of alcohol precipitation in the alcohol precipitation step is-4 ℃.
The preparation method of the sugar-free cake is the same as above.
Example 3
The invention provides a sugar-free cake containing a walnut mushroom extract, which comprises the following raw materials in parts by weight: 30 parts of eggs, 7 parts of konjac flour, 3 parts of vital gluten, 12 parts of xylitol, 5 parts of milk powder, 5 parts of cake oil, 8 parts of salad oil, 5 parts of walnut mushroom crude polysaccharide, 0.5 part of sodium dehydroacetate and 0.8 part of calcium propionate.
The extraction steps of the crude polysaccharide of the walnut mushroom are the same as the above, wherein the temperature of alcohol precipitation in the alcohol precipitation step is-6 ℃.
The preparation method of the sugar-free cake is the same as above.
Comparative example 1
Removing the crude walnuts mushroom polysaccharide in the formula on the basis of the step 2.
Comparative example 2
And (3) replacing the crude walnuts mushroom polysaccharide in the formula with fine walnuts mushroom polysaccharide on the basis of the step 2.
Comparative example 3
And (3) replacing the crude walnuts polysaccharide in the formula with vitamin C on the basis of the step 2.
Test section
First, measurement of glycemic index
1. Experimental sample
Sugar-free cakes prepared according to examples 1-3 of the present invention; control food: a glucose solution.
2. Subject selection
Selecting 20 healthy adults (the age is 18-60 years) and subjects with the Body Mass Index (BMI) within the normal range (18.5-24.0), evenly dividing the healthy adults into 4 groups, wherein each group comprises 5 subjects, the ages of the subjects in each group are similar, and the male and female proportions are the same.
The subject has no history of diabetes (or impaired glucose tolerance), no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases and the like; no history of allergy and intolerance to the food to be tested; nutrient supplements affecting glucose tolerance, and drugs such as oral contraceptives, acetylsalicylic acid, steroids, protease inhibitors and antipsychotics are not taken within nearly 3 months; can tolerate a fasting state of at least 10 h.
3. Procedure of experiment
Measuring regular work and rest of the testee in the first three days, and eating normally; determining that the dinner avoids high dietary fiber and high sugar food the day before, and starting to fast 22: 00; the measurement day morning avoids strenuous exercise, and the test subject starts to test food after sitting still for 10min, and 1 fasting blood sample is collected at 5min intervals.
Then, the meal is started, a first group of 50g of the sugar-free cake of example 1 plus 250mL of purified water is eaten by each person, a second group of 50g of the sugar-free cake of example 2 plus 250mL of purified water is eaten by each person, a third group of 50g of the sugar-free cake of example 3 plus 250mL of purified water is eaten by each person, and a 4 th group of 250mL of diluted glucose solution (50g of glucose solution plus purified water diluted to 250mL) is eaten by each person; the eating time is strictly controlled, all the test substances and water are eaten within 5-10 min, and blood samples are collected 15min, 30min, 45min, 60min, 90min and 120min after the meal from the first meal. The consistency and the accuracy of the blood sampling time point are ensured.
The results are shown in tables 1 and 2:
TABLE 1 mean blood glucose Change levels in 2h of glucose solution and sugar-free cakes according to examples 1-3 were consumed for each group of subjects
From the analysis of the data in Table 1 above, it was found that the subjects had less variation in blood glucose levels after eating the sugar-free cakes prepared in examples 1 to 3 of the present invention.
Table 2 average glycemic index test results for each group of subjects consuming the sugar-free cakes of examples 1-3 and the glucose solution
Criteria for grading according to glycemic index (GI value) of food:
GI less than or equal to 55, it is a low GI food.
GI 55< GI < 70, is a medium GI diet.
GI > 70, high GI food.
As can be seen from the data in tables 1 and 2 above and from the criteria for determining the glycemic index of food, the sugar-free cakes prepared in examples 1-3 of the present invention are very suitable for diabetic patients.
Second, test of hypoglycemic Effect
Taking 50 rats, and preparing a hyperglycemic rat model by adopting a method of intraperitoneal injection STZ, wherein the success of model building is determined when the blood sugar value is 10-25 mmol/L. The model rats were randomly divided into 5 groups of 10 rats, and after fasting for 10 hours, the cakes made in examples 1 to 3 and comparative examples 1 to 2 were fed in an amount of 2g/kg body weight, respectively.
Feeding for 7 days and 14 days, cutting tails and taking 10uL of whole blood, and measuring and recording blood sugar values by a glucometer; the test results are shown in table 3 below:
TABLE 3 blood glucose Change before and after diabetic rats had eaten cake
As can be seen from the data in table 3, the cakes made by examples 1 to 2 of the present invention have excellent hypoglycemic effects.
As can be seen by comparing the data of the examples 1 to 3 in the table 3, the crude Juglans regia polysaccharide extracted by alcohol precipitation at different temperatures has different effects on the blood sugar reducing effect of the cake, wherein the crude Juglans regia polysaccharide extracted by alcohol precipitation at-4 ℃ can obviously improve the blood sugar reducing effect of the cake.
Meanwhile, the data of the comparative examples 1-3 and the comparative examples 1-2 show that the walnuts mushroom polysaccharide can obviously improve the blood sugar reducing effect of the cake, and the crude walnuts mushroom polysaccharide has a better blood sugar reducing promoting effect on the cake.
Third, eating cases for diabetic
Patients, women, 54 years old, found elevated blood glucose 5 years ago, diagnosed with type 2 diabetes in xu's local hospital, controlled blood glucose by long-term administration of "metformin". 6.1mmol/L of fasting blood sugar, 12.72mmol/L of blood sugar after 2 hours, 7.8mmol/L of total cholesterol and 4.63mmol/L of low-density lipoprotein. When the hypoglycemic drugs are taken at the same time, the cake of the embodiment 1 is eaten at the same time, the diet is controlled, and the exercise is properly increased. After two months, the administration of the hypoglycemic drug is stopped, the fasting blood sugar is 5.2mmol/L, the blood sugar is 7.0mmol/L after 2 hours, the total cholesterol is 5.97mmol/L, and the low-density lipoprotein is 3.58 mmol/L.
The patient, male, 55 years old, found an elevated blood glucose 4 years ago, visited xuzhou local hospital, diagnosed as: type 2 diabetes mellitus has the highest fasting blood sugar of 25mmol/L, the traditional Chinese medicine pills are taken by self, the blood sugar is not ideal to be controlled, the treatment of removing food, meditation, vegetarian diet and the like is tried in the period, and the blood sugar is slightly controlled in a short time. Insulin treatment was started 2 years ago, and 54u insulin was administered the day at the highest. In the last 1 year, people feel thirsty, and have obvious rest at night, the fluctuation of fasting blood sugar is 11-14mmol/L, and the people are accompanied with chest distress, palpitation and hypodynamia. After eating the cake of the invention in the embodiment 2 for 1 month, the symptoms of hypodynamia, palpitation and chest distress disappear, the diet is normal, and the insulin is reduced to 10u per day. Blood glucose 7.68 mmol/L2 hours after meal.
Male, 43 years old, responsible for a business, 173cm tall, irregular work and rest for a long time, bad eating habits, work remuneration, and exercise carelessness, with a weight increase from 160 jin to 257 jin in two years, with a body mass index of 49.6. Causing mobility inconvenience, toothache and knee pain, palpitation and dizziness, head dryness and sweating, food intake increase, sudden weight increase, dry throat and hoarseness. Blood lipid was assayed with the following results: TG 15.8mmol/L, TC 29.9.9 mmol/L, LDLC 4.8.8 mmol/L, HDLC 0.62.62 mmol/L. After eating the cake of the embodiment 3 of the invention for a month, the symptoms are obviously reduced, the weight is reduced by 24 jin, the sweating is reduced, and the mind is better. After four months, the weight is 168 jin, and the weight is 89 jin. The physical examination results were as follows: TG 4.1mmol/L, TC 9.8.8 mmol/L, LDLC5.1mmol/L, HDLC 1.6.6 mmol/L.
The use cases of the patients show that the sugar-free cake has good blood sugar reducing effect and fat reducing function.
Fourth, determination of antioxidant activity of walnut mushroom polysaccharide
1. Treatment of raw materials
According to the concentration shown in the table 4, pure water is used for re-dissolving the crude walnut mushroom polysaccharide and the fine walnut mushroom polysaccharide powder, and VC solution is prepared to be used as a positive control.
TABLE 4 protein Standard Curve procedure
| |
1 | 2 | 3 | 4 | 5 |
| Crude polysaccharide mass concentration (mg/mL) | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 |
| Concentration by mass of Fine polysaccharide (mg/mL) | 0.5 | 1.0 | 1.5 | 2.0 | 2.5 |
| VC mass concentration (mg/mL) | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 |
2. Measurement of reducing Power
The reducing power of the crude walnut mushroom polysaccharide and the refined walnut mushroom polysaccharide is measured by a Prussian blue method. A pipette gun was used to aspirate 1mL of a solution to be tested, 2.5mL of a phosphate buffer solution and 2.5mL of a 1% potassium ferricyanide solution were added, the mixture was mixed uniformly by a mixer and then subjected to a water bath at 50 ℃ for 20min, and then 2.5mL of 1% TCA was used to terminate the reaction.
2.5mL of the reacted solution was aspirated, 2.5mL of pure water was added thereto, and 0.5mL of 1% FeCl was added3The solution is subjected to a color reaction, and the absorbance at a wavelength of 700nm is recorded as Ai. Replacing the liquid to be measured with pure water, keeping the other conditions unchanged, measuring the light absorption value, and recording as AC. The light absorption value is in direct proportion to the reducing power and the antioxidant activity of the polysaccharide. The calculation formula is shown in (2.1) by taking pure water as a reference.
Reducing power Ai-Ac (2.1)
3. DPPH radical scavenging Capacity determination
The mass concentration of the sample is 1 × 10-46mL of a DPPH solution in mol/L, 2mL of a solution to be measured was added thereto, mixed uniformly using a mixer and left in a water bath at 37 ℃ for 30min, after which the absorbance at 537nm thereof was measured using a spectrophotometer and recorded as Ai. The sample was replaced with pure water, and the absorbance was recorded as Ac as a blank reference. Because the color of the solution to be detected can influence the light absorption value, absolute ethyl alcohol is used for replacing DPPH solution, and the light absorption value is measured and recorded as Aj. The calculation formula is shown as (2.2).
Clearance (%) [1- (Ai-Aj)/Ac ] x 100 (2.2)
4. Measurement of hydroxyl radical scavenging ability
1mL of the solution to be tested was transferred, and 1mL of a phosphate buffer solution having a pH of 7.4 and a mass concentration of 2.5X 10 was added thereto-31mL of moll/L o-diazaphenanthrene solution with the mass concentration of 2.5 multiplied by 10-3moL/LFeSO21mL of solution and H with the mass concentration of 0.02moL/L2O20.5mL of the solution was mixed well and subjected to 60min in a 37 ℃ water bath, and the absorbance at 536nm was recorded as Ai. The above procedure was repeated using pure water instead of the sample, and the absorbance was designated as Aj. 1.5mL of purified water was used in place of the polysaccharide solution and H2O2The above experimental procedure was repeated and the absorbance was recorded as Ac. According to the formula (2.3)The clearance rate is calculated.
5. Determination of ABTS free radical scavenging Capacity
Dissolving ABTS with potassium persulfate with mass concentration of 2.45mmol/L to obtain ABTS solution with mass concentration of 7mmol/L, storing at room temperature in a dark environment for 12h, and adjusting the light absorption value to 0.7 +/-0.02 with phosphoric acid buffer solution. Sucking 4mL of diluted ABTS solution, adding 0.5mL of solution to be detected, mixing uniformly, and detecting an absorbance at the wavelength of 734nm, and recording as Ai.
The sample was replaced with pure water, and the absorbance was measured as Ac under otherwise unchanged conditions. The clearance was calculated according to the formula shown in (2.4).
Clearance (%) - (1-Ai/Ac) x 100 (2.4)
The test results are shown in fig. 1-3, and as can be seen from fig. 1-3, the pleurotus Juglandis Immaturi polysaccharide has good free radical scavenging effect, wherein the free radical scavenging effect of the pleurotus Juglandis Immaturi polysaccharide is more excellent, the antioxidant activity is better, and people can improve the immunity of the organism and prevent diseases caused by free radicals after eating cakes or other foods added with the pleurotus Juglandis Immaturi maturi polysaccharide for a long time, so that the pleurotus Juglandis Immaturi polysaccharide has high medical care value.
Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention.
Claims (6)
1. A sugar-free cake containing a walnut mushroom extract is characterized in that: the raw materials of the sugar-free cake comprise the following components in parts by weight: 20-30 parts of eggs, 3-7 parts of konjac flour, 1-3 parts of vital gluten, 8-12 parts of xylitol, 3-5 parts of milk powder, 1-5 parts of cake oil, 5-8 parts of salad oil, 2-5 parts of walnut mushroom extract, 0.1-0.5 part of sodium dehydroacetate and 0.3-0.8 part of calcium propionate.
2. The sugar-free cake containing the walnut mushroom extract as claimed in claim 1, wherein the sugar-free cake comprises: the raw materials of the sugar-free cake comprise the following components in parts by weight: 25 parts of eggs, 5 parts of konjac flour, 2 parts of vital gluten, 10 parts of xylitol, 4 parts of milk powder, 3 parts of cake oil, 6 parts of salad oil, 3 parts of walnut mushroom extract, 0.3 part of sodium dehydroacetate and 0.5 part of calcium propionate.
3. The sugar-free cake containing the extract of the walnuts mushroom according to claim 1 or 2, wherein: the walnut mushroom extract is walnut mushroom crude polysaccharide.
4. The sugar-free cake containing the walnut mushroom extract as claimed in claim 3, wherein the sugar-free cake comprises: the extraction method of the walnut mushroom crude polysaccharide comprises the following steps:
(1) extraction: crushing the walnut mushrooms by using a high-speed crusher, sieving the crushed walnut mushroom powder by using a 80-mesh sieve, and crushing the walnut mushrooms with larger particles; adding 50 times of water into the crushed walnuts, fully and uniformly mixing, and leaching for 40 minutes in a water bath kettle at the temperature of 60 ℃;
(2) centrifuging: taking out the leached solution, centrifuging at 4000r/min for 15min, and taking supernatant;
(3) concentration: pouring the centrifuged supernatant into a vacuum concentrator for vacuum concentration to one fourth of the volume of the original solution;
(4) alcohol precipitation: adding 4 times of ethanol into the concentrated solution, and standing at 2-6 deg.C for 12 hr;
(5) vacuum freeze drying: centrifuging the alcohol precipitated solution at 4000r/min for 15min, taking the centrifuged precipitate, volatilizing ethanol, and freeze-drying in a vacuum freezer to obtain the crude polysaccharide of the walnut mushroom.
5. The sugar-free cake containing the walnut mushroom extract as claimed in claim 4, wherein the sugar-free cake comprises: the temperature for carrying out alcohol precipitation in the alcohol precipitation step is-4 ℃.
6. The sugar-free cake containing the walnut mushroom extract as claimed in claim 5, wherein the sugar-free cake comprises: the preparation method of the sugar-free cake comprises the following steps:
step 1: putting eggs, xylitol, sodium dehydroacetate and calcium propionate into a stirrer at the same time, stirring until the xylitol is completely dissolved, the egg liquid is bright yellow and has no obvious bubbles, then adding cake oil and stirring until the volume of the egg liquid is 2-3 times of the original volume;
step 2: after the egg liquid is beaten, firstly, adding the konjac flour and the vital gluten evenly for three times, stirring evenly, then sequentially adding the milk powder and the walnut mushroom extract, stirring evenly according to one direction, then pouring the salad oil, and continuously stirring for 30-40min to obtain egg paste;
and step 3: brushing a layer of salad oil on the inner side of the mould, pouring the uniformly stirred egg paste into the mould, controlling the speed to keep the egg paste to be water, wherein the volume of the egg paste is about 2/3 of the mould, and after the egg paste is finished, slightly shaking the egg paste to flatten the surface of the cake and reduce bubbles in the egg paste;
and 4, step 4: preheating an oven before filling the mould, heating to 180 ℃ at the upper temperature, heating to 200 ℃ at the lower temperature, placing an ovenware filled with the egg paste in the oven, baking for 10min, changing the inner and outer directions of the ovenware, baking for 10min again, taking out, cooling, demoulding, and cooling the cake to room temperature completely to obtain the finished product.
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